Rabbit Pudding

Suet crust pastry was a basic of the Victorian kitchen. Easy to make and cook, and tasty, it was used for a huge variety of pies and puddings. The crust could enclose sweet or savoury fillings, which cooked gently within it over several hours. Meat puddings were a staple of the servants’ hall, but today are almost forgotten – the sole survivor is steak and kidney pudding. You can use this basic recipe for almost any combination: veal and ham, beef and oyster, game and prune, mutton and pars